Tarragon Chicken Salad
2 chicken bouillon cubes
1 pound boneless skinless chicken breasts
2 tbsp reduced fat mayonnaise
2 tbsp Dijon mustard
1-2 dashes Tabasco hot sauce
1 tsp salt
1 tsp fresh ground pepper
2 tbsp fresh tarragon, or 1 tbsp dry
15 purple grapes, cut in half
Bring 4 cups of water to a boil and add bullion cubes. Add chicken
breasts to water and cook until no longer pink inside, about 8-15
minutes (time will vary based on the size of the chicken breasts).
Remove chicken from water and allow to cool. As chicken is cooling,
prepare dressing by mixing the next six ingredients in a small bowl.
Then cut cooled chicken breasts into 1-inch cubes. Combine cubed
chicken, purple grapes and salad dressing in a medium mixing bowl and
place in refrigerator until you are ready to serve.
Arrange salad greens. Top with chicken salad, and enjoy.
Nutrition information per serving (makes 4):